+
0 (0)

Desserts

Snickerdoodles

Snickerdoodles
Kirk McKoy / Los Angeles Times

Strolling the Santa Monica Saturday farmers market the other day, thinking about dinner. Five pounds of that thumb-thick jumbo asparagus from Zuckerman Farms? Of course! I already had carrots and favas from my garden. I'd ordered a leg of lamb. ... Read more

Total time: 40 minutes, plus chilling time | Makes about 4 dozen cookies
  • 1 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cinnamon sugar

Step 1Heat the oven to 350 degrees. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating thoroughly between each addition.

Step 2In a separate bowl, sift together the flour, cream of tartar, baking soda and salt. Add to the shortening mixture, beating well. Gather the dough in a ball, wrap in plastic wrap and refrigerate until firm, about 30 minutes.

Step 3Tear off walnut-size pieces of dough and roll each into a ball. Dust with cinnamon sugar and place on an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake until the cookies are light brown and firm on top, 10 to 15 minutes; the tops will be deeply cracked, and the centers will still be somewhat soft.

Step 4Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to finish. Store in an airtight container.

Note: To make cinnamon sugar, mix 1 tablespoon ground cinnamon (or to taste) with a quarter cup of granulated sugar.

HAVE YOU TRIED


Basic brown beef or veal stock
Basic brown beef or veal stock

Apple hand pies
Apple hand pies

Lentil and barley stew
Lentil and barley stew

Raj rabbit
Raj rabbit

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Gluten-Free Buckwheat Brownies With Tahini Whipped Cream
Mountain Restaurant's walnut praline shortbread
Maury Rubin's pumpkin pie
Harris Ranch pecan drops